Sweet Potato Cheesecake Bars Recipes

SWEET POTATO CREAM CHEESE BARS

Steps:

• Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

SWEET POTATO CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Adjust the top rack to be positioned in the middle of the oven.

SWEET POTATO CHEESECAKE BARS

Steps:

• In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking dish., Place the sweet potatoes, cream cheese, 1/2 cup sugar, egg and pie spice in a food processor; cover and process until blended. Spread over crust., Bake at 350° until center is almost set, 20-25 minutes. Meanwhile, in a small bowl, combine the sour cream, vanilla and remaining sugar. Spread over filling. Combine topping ingredients; sprinkle over top. Bake just until set, 5-8 minutes longer. Cool on a wire rack., Refrigerate for at least 2 hours. Cut into bars.

SWEET POTATO CHEESECAKE BARS WITH BOURBON PRALINE SAUCE

Steps:

• Cookie Crust: Preheat oven to 350°F. In a food processor, add graham crackers and cinnamon. Pulse 7 times until cookies are a medium crumb. Turn the food processor on to low and slowly drizzle in melted butter until well blended. Crumbs should stay together when squeezed in your hand.
• Line a 9 x 13 pan with parchment paper, add cookie mixture, and evenly press mixture into the pan. Bake for 6-8 minutes, until golden brown.
• Sweet Potato Base: While crust bakes make sweet potato base, in a medium bowl with a hand mixer on low speed, combine sweet potato puree, flour, melted butter, cinnamon, nutmeg, mace and ¼ teaspoon salt, until smooth.
• Cheesecake base: In a large bowl with a hand mixer on medium speed, beat cream cheese until fluffy and smooth for about 30 seconds on low. Add the brown sugar, and remaining salt, until combined. Add eggs one at a time until blended. Then add the bourbon with the last egg. Stir ½ cup of the cream cheese into the sweet potato base. Pour the rest of the cream cheese evenly over the cookie crust. Take large spoonfuls of the sweet potato base and drop over cream cheese. Use a butter knife to swirl the sweet potato base, avoid going too deep, and scrape the cookie crust. Bake for 26-28 minutes until the center is set with a bit of wiggle. Cool for 1 hour or until completely cooled off. Cover and pop in the fridge for 4 hours or overnight is best.
• Praline Sauce: Turn on the heat to medium-high in a medium-size pot, add the pecans and constantly stir for 2-3 minutes, until fragrant. Add the heavy cream, bourbon, and dark brown sugar. Bring to a boil, then cook at a rolling boil for 6 minutes, until sauce thickens and coats a spoon. Stir in vanilla and butter, until the sauce is smooth. Once sauce cools, pour over cheesecake evenly over before or after cutting bars. Serve immediately.

PHILADELPHIA SWEET POTATO CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of prepared pan.
• Beat cream cheese, remaining sugar, potatoes, vanilla, spices and crushed pepper with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 to 45 min. or until center is almost set. Cool 10 min; top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours.
• Heat broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Use foil handles to remove cheesecake from pan before cutting into bars.

SWEET POTATO-CHEESECAKE SQUARES

Steps:

• Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
• In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
• Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.

SWEET POTATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
• Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
• Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• Turn off the oven. Let cake stand 1 hour in oven with door ajar.
• Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.